Serves: Makes: 18

These delicious cupcakes are popular in my adult and child classes. For children, I substitute the walnuts for the same quantity of sultanas. Custard powder might seem a strange ingredient to use in icing, but I find it gives a hint of vanilla without being overpowering, which can be the case with vanilla extract. I also love custard.

Method

Topics:

Cake

Bake

Carrot cake

Ingredients

Name: Cream cheese frosted carrot cupcakes
Yield: Makes: 18
Ingredients: 225g self-raising flour; 1 tsp baking powder; 1½ tsp ground cinnamon; ½ ground ginger; ¼ tsp salt; 180g grated carrot; 4 medium eggs; 1 tsp vanilla extract; 50g light brown sugar; 180g golden caster sugar; 250ml vegetable oil; 50g walnuts, chopped For the cream cheese frosting; 300g cream cheese; 100g butter, soft; 200g icing sugar; 1 dsp custard powder; 1 tbsp milk For the decoration; White fondant icing; Green and orange food colouring; 25g walnuts

225g self-raising flour
1 tsp baking powder
1½ tsp ground cinnamon
½ ground ginger
¼ tsp salt
180g grated carrot
4 medium eggs
1 tsp vanilla extract
50g light brown sugar
180g golden caster sugar
250ml vegetable oil
50g walnuts, chopped

For the cream cheese frosting
300g cream cheese
100g butter, soft
200g icing sugar
1 dsp custard powder
1 tbsp milk

For the decoration
White fondant icing
Green and orange food colouring
25g walnuts